Angela Day’s mince pies

Copy of nd AD Mince pies 20 INLSA

Fruit mince filling:

1 jar fruit mincemeat

125ml dried cranberries

80ml nibbed almonds

juice and finely grated rind of 1 orange

50ml brandy

Pastry:

750ml plain flour

pinch of salt

250g butter, cut into small pieces

grated zest of 1 lemon

180ml icing sugar

2 egg yolks

30-50ml ice-cold water

beaten egg for glazing

FRUIT MINCEMEAT: Spoon mincemeat into a small saucepan. Add remaining ingredients and bring to the boil. Simmer for a few minutes. Set aside.

PASTRY: Combine the flour, salt, butter, lemon zest and icing sugar in a food processor, then whizz to form crumbs.

Add the egg yolk and cold water, then pulse to form a dough. Do not overmix. Add a little extra water if necessary. Wrap in cling film and chill in the fridge for 20-30 minutes.

Roll out pastry to about 5mm and cut out 18 discs to fit your patty pans. Place a heaped teaspoon of mincemeat in each pastry case, but don’t overfill.

Roll out the remaining dough and stamp out 18 star shapes as lids.

Moisten edges with water then place the lids on the pies.

To finish, brush the pies with beaten egg. Bake at 180ºC for 12-15 minutes or until light golden brown.

Remove from oven and sift over some icing sugar if desired.

Cool in the tins for 5 minutes, then remove and cool on a rack.

Makes 18 pies


sign up